研究了小麦麸质(wheat Gluten,WG)在不同的模压温度、压力及不同的模压时间下模压成型样品的力学性能和耐水性,根据模压工艺对小麦麸质热压材料的力学性能和耐水性的影响,得到了小麦麸质理想的模压成型工艺条件为140℃下6.5 MPa,5min+10.0 MPa,15min.小麦麸质热压材料的拉伸强度为64 MPa,弯曲强度为82 MPa.对小麦麸质模压板的电性能研究表明,干态下其介电性能随电场频率增加而下降,但变化小;湿态下其介电性能明显提高,且随频率增加迅速下降,超过104Hz后区域变化趋于稳定;热压小麦麸质材料的电阻率随频率的增加呈直线下降;小麦麸质热压材料的电性能主要决定于材料结构的密实程度.
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